Directions
Preheat oven to 350 F. Line a 12-cup muffin pan with liners. Set aside.

Sift flour, baking powder, cinnamon and salt into a small bowl. Add the walnuts and the figs, toss to combine. In the work bowl of your stand mixer, cream together the butter and sugar until light in color (around 3 minutes). Slowly add the egg yolks. Use a wooden spoon to add the dry ingredient mixture. Mix until just combined. Beat the egg whites until stiff peaks, then slowly fold into the cupcake mixture until just combined, making sure to do it lightly and slowly so that the whites don’t break down.

Fill each cup to 3/4 full. Bake the cupcakes for 25-30 minutes. Cool on a wire rack.

While the cupcakes are cooling, make your frosting. In the work bowl of your stand mixer, cream together the butter, vanilla and vanilla bean paste until light and fluffy. Mix in the confectioners sugar a little bit at a time. The frosting may be a little loose, so add a bit more powdered sugar as necessary. Refrigerate to set for 20-30 minutes.

When the cupcakes have cooled down, pipe a swirl on top. Garnish with a fresh fig.

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Who is CSPS Girl?

What to say, really. My name is Kat Suletzki. I'm an early 40-something geek by day, undercover food experimenter and wannabe photographer by night. I live in Cambridge, Massachusetts/USA, am German (hence many German recipes on the site) and eat almost everything with the exception of veal (long story; but I won't gross you out).

If you have a question, need a clarification on a recipe or want to know what type of camera that I use... You can find me at: ksuletzki@gmail.com.